Uniworld’s sister brand – U is a fresh approach to river cruising. With more active itineraries and excursions, a cool onboard vibe, fun nightlife and a casual crowd who enjoys farm-to-table dining as much as kayaking, U is river cruising for the young and young at heart.

Who is Bea Tollman?Meet Uniworld’s guiding visionary.

While each of our ships is unique, what our guests most delight in is one constant—the spirit of
hospitality
with which they are welcomed onboard, from the time we welcome them at the airport until they
disembark
with memories of a lifetime.

To truly understand that spirit—and what makes a Uniworld cruise so special—you need to meet
Bea
Tollman,
the creative mind behind our one-of-a-kind floating boutique hotel experience. The links below
will
give
you a sense of her influence on your cruise experience. Her story is sure to inspire, and just
like
her
food, is always better when shared.

NO REQUEST IS TOO LARGE

Now in her eighth decade, Bea continues to be hands‐on. Her keen eye for detail
stretches to the design of each room, the menu, the carefully chosen staff, and
even
from pen to paper in the form of handwritten notes to her valued guests. It’s the
smallest details that often draw the biggest smiles—and Bea and her family have
made it
their business to create an experience to remember.

The spirit of service is one that is rooted in the Tollman family values and is
carried
out by each and every member of the staff and crew. Whether remembering a favorite
drink order from day one or surprising a guest with a treat mentioned swiftly in
passing, these Tiny Noticeable Touches are just one emblem of Bea’s thoughtful
nature.

“It wasn’t much, but it was a beginning, and together we made an efficient team.”
–Bea Tollman

NO DETAIL IS TOO SMALL

As a wife, a mother, and now a grandmother, Bea has created a home for each guest to
be a part of onboard. A life well lived and well traveled shouldn’t come with
sacrificing the comforts of home, and thanks to Bea Tollman, you don’t have to. Bea is still
integral to the design vision for each new Uniworld ship that sets sail, a process
that involves herself and daughter Toni sitting down in a room to brainstorm ideas.

Bea designs each ship interior based on
the very destinations through which they sail. With distinctive themes, color
palettes, personally selected original art, sumptuous furnishings and antiques, Bea
blends old-world elegance, the latest technological innovations, and
ultra-luxurious amenities on every ship. Each element—down to the smallest
detail—has been thoughtfully considered and flawlessly rendered. And why? Simply
because it’s what Bea loves.

“I want to ensure every guest is being looked after and is receiving the very best
service—I don’t want anything to slip.”
–Bea Tollman

A LOVE STORY

Like many great stories, Bea Tollman’s is one built on a love of life, a passion for
people and a distinct vision of travel that only she could create. She began her career
intending to become a teacher, though a school trip to Europe presented her with a different
vision. It was then that her palate was first truly piqued, a hunger for fine cuisine was
born, and an idea was sparked: to combine exquisite gastronomy with enchanting world travels.

A few years later, Bea caught the eye of a distinguished South African hotelier,
Stanley Tollman, a man with a passion for good food, a heart for hospitality and a red
carnation nestled in his lapel. Though they didn’t know it then, they would later go on to
build the world-renowned luxury brand, Red Carnation Hotels. But Bea had even bigger dreams,
and those dreams were on the water, eventually leading her to acquire Uniworld River
Cruises in 2004.

With Red Carnation as her guide, Bea sought to bring the feeling of staying in a
luxury boutique hotel to the rivers, and thus, the Uniworld of today is largely influenced
by Red Carnation’s key tenets: unparalleled hospitality, unmatched service and a
dedication to going above and beyond for guests.

“I knew that I firstly wanted to create an experience for guests. I would not have
rooms that look the same. I didn’t feel inspired by an all-neutral palette.”
–Bea Tollman

IT MUST BE DELICIOUS

Bea’s hands-on approach and attention to detail took root in the kitchen. Her
culinary career was founded on a temporary solution. She remarks, “The idea was that I would
help my husband out at the beginning [with his first hotel] before going on to teach, but I
ended up staying in the kitchen for 15 years.”

And it’s no wonder! Bea’s food dazzled the guests. With each passing dinner service,
Bea watched patrons finish their dishes with a smile, and ask to speak to the chef,
only to learn that the culinary feats and epicurean delights came from none other than a
self-taught 22-year-old woman. Bea began to revel in the world of fine dining and
as the hotels grew, so did the number of her recipes and her love for the industry. Since
then, her food has become a cornerstone of Red Carnation Hotels and Uniworld River
Cruises alike.

“I have learnt much along the way, but one particularly
important golden rule is to always seek out the freshest seasonal ingredients, no matter where you
are,”
says Bea.

“My love of fine dining and good food was perhaps slow to blossom but was
immediately felt from the heart.”
–Bea Tollman

From Bea’s kitchen to yours

Bea’s recipes are emblematic of refined comfort. Whether enjoyed onboard or at
home, these tastes are sure to delight the palate and feed the soul.

Sesame Fried Chicken

“This yummy recipe is more delicate than it sounds, and keeping
the crispy coating intact can be tricky. Paired with thick slices of
tomatoes drizzled with olive oil and white wine vinegar or a light, fresh
coleslaw, this is a fantastic summer meal.”
–Bea TollmanCelebrity Chef & Founder of Red Carnation Hotels

PREPARATION:

Combine the coating ingredients to make a fine mixture.

Whisk together the whole egg with the milk.

Dip the chicken pieces in the liquid, then shake off excess and roll
them in the sesame coating.

Heat the oil and butter together in a deep frying pan over medium-high
heat, so that the chicken pieces sit in the pan with the oil mixture covering
half the chicken. Start with the drumsticks and thighs first, as they take
longer to cook. Try to turn each piece only once, as the coating is very
delicate. Fry until golden brown on both sides, about 25–30 minutes total.

Serves
6

Bea’s Chicken Soup

“I learned this recipe from my grandmother, and that the secret
to a great chicken soup is to use all the bones (and a few feet too), and
let it cook slowly over a long period of time. Reduce. Reduce. Reduce.”
–Bea Tollman,Celebrity Chef & Founder of Red Carnation Hotels

PREPARATION:

Put the chicken pieces, carrots, celery, onions, leeks, bay leaves,
peppercorns and parsley in a large saucepan and cover with water. Bring to a boil
and add two chicken bouillon cubes. Skim, and then simmer for about 6 hours.
Strain the soup into a clean pan. Dice a handful of carrots and chicken meat from
the soup and set aside.

Bring the soup back to a boil and adjust the seasoning for saltiness.
If required, add another bouillon cube.

Add a few cooked noodles with a little of the diced chicken and carrots
previously set aside to each bowl of soup.

Serves 8

Bea’s Cheesecake

“I’ve spent years trying and testing this recipe to ensure
it
produces a perfectly smooth and decadent cheesecake every time. It is a
fusion
of different recipes, tweaked and added to over time to get just the
right,
rich consistency. It has been a labor of love getting this
right—I do
love a good cheesecake!”
–Bea Tollman,Celebrity Chef & Founder of Red Carnation Hotels

INGREDIENTS:

3 lbs (1.35 kg) cream cheese, softened

1 1/2 cups (350 g) granulated sugar

6 eggs, separated (room temperature)

1 bourbon vanilla bean, split and seeds scraped out

1 Tbsp (15 ml) vanilla extract

Pinch of kosher salt

2 cups (450 ml) sour cream

TOPPING:

2 cups (450 ml) sour cream

1/4 cup (50 g) sugar

CRUST:

1 1/4 cup (250 g) finely ground graham cracker crumbs

2/3 cup (130 g) white sugar

1 1/2 sticks (170 g) butter, melted

3/4 tsp (2 g) ground cinnamon (optional)

PREPARATION:

To make the crust, mix the graham cracker crumbs, sugar, melted butter
and
cinnamon until well blended. Press the mixture into an 8-inch (20-cm)
springform pan, ensuring a thin, consistent layer, and bake at
375°F
(190°c) for 7 minutes. Leave to cool, and then chill for an hour.

Whip the cream cheese and half the sugar together. Add the egg yolks,
bourbon
vanilla bean seeds, vanilla extract, salt and sour cream, and whip
thoroughly,
scraping the bowl. Whip the egg whites with the rest of the sugar. Fold
the
whites into the cheese mixture and very gently pour into the prepared
springform pan. Wrap the bottom of the pan and place in a water bath.
Bake
in
the oven for an hour at 350°F (180°C), then turn off the heat
and
allow
to remain in the oven for another hour. Remove, cool on a rack and then
refrigerate for 12 hours.

Topping is a dollop of whipped cream and a fresh mint leaf.

Serves
12

Cheese Straws and Spiced Nuts

“I created the cheese straws one day in the kitchen when I was
looking
for a way to use up some extra cheese we had from a big banquet the
night
before. The nuts I first enjoyed many years ago at someone’s home
in
Boston, and the hostess was kind enough to tell me how she made them.
The
cheese straws and spiced nuts are both big hits at cocktail
hour.”
–Bea Tollman,Celebrity Chef & Founder of Red Carnation Hotels

Cheese Straws

Ingredients:

1 sheet of store-bought frozen puff pastry

3/4 cup (100 g) strong cheddar cheese, finely grated

1/4 cup (25 g) Parmesan cheese, finely grated

Pinch of paprika or cayenne pepper

Pinch of salt and pepper

PREPARATION:

Lightly unroll and smooth out the puff pastry on a floured board, and
then
sprinkle with all of the ingredients.

Lightly roll the puff pastry up again to compress the coating, and then
press
and fold the roll in on itself lengthwise (like closing a book).

Cut the pastry with a sharp straight-edged knife into 1/2-inch (1-cm)
strips,
then give each strip a twist. Place the straws on a baking sheet lined
with
parchment paper.

Place the tray in the freezer for 20 minutes.

Bake the straws in a heated oven at 350°F (180°C) for 15
minutes to
a
pale golden brown.

Cool on a baking rack before serving.

SPICED NUTS

Ingredients:

1 egg white

1 lb (500 g) pecans or walnuts

1/2 cup (100 g) granulated sugar

1 tsp (5 g) salt

2 tsp (10 g) ground cinnamon

3/4 tsp (4 g) ground ginger

1 tsp (5 g) ground coriander

PREPARATION:

Whisk the egg white with a tablespoon of water until foamy, then coat
the
nuts
with the egg mixture. Mix the sugar and spices in a bag, add nuts and
shake
to
coat evenly.

Bake at 250°F (125°C) for 15 minutes, then reduce the
temperature
to
200°F (100°C) and bake until crunchy.

Serves 4

Honeycomb Ice Cream

“My children say that this is my signature dessert, and it is now
a
Red
Carnation institution.”
–Bea Tollman,Celebrity Chef & Founder of Red Carnation Hotels

Ingredients:

1 cup (250 ml) corn syrup or glucose syrup

1 cup (250 g) granulated sugar

1 Tbsp (15 ml) white vinegar

1 Tbsp (15 ml) baking soda, sifted

1 quart (1 L) vanilla ice cream

PREPARATION:

Dissolve the syrup, sugar and vinegar in a saucepan over medium heat.
Turn
the
heat up high and boil until the syrup turns to a light caramel color.

Take the pan off the heat and quickly stir in the baking soda. Pour the
mixture
into a high-sided baking sheet that has been lined with parchment paper
and
greased with butter. Leave to cool and harden; do not refrigerate. Once
hardened, this brittle, crunchy slab becomes your honeycomb base.

Slightly soften the vanilla ice cream in a chilled ceramic bowl.
Carefully
break the honeycomb slab into various sizes, none more than 3/4-inch
(2-cm)
squares, and quickly fold half into the ice cream. Pour the ice cream
into
a
desired ice cream mold or back into the original ice cream container
and
freeze
again. Keep the remaining honeycomb in an airtight container to use as
a
topping when serving.

Serves 8

Bea Tollman, honored for
A LIFETIME OF ACHIEVEMENT IN HOSPITALITY.

2019 – Inducted into “The British Travel and Hospitality Hall of Fame”

2016 – The Leading Hotels of the World “Leading Legend”

2016 – “Lifetime Achievement Award” at The Cateys

European
Hospitality
Awards

2012 – European Hospitality Awards – “Hotelier of the Year”

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